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Dear John,
It's beginning to feel more like fall here in
the Midwest, and that means many of us will
start using the grill less often and cook our
meals inside the kitchen a little more often.
One of the best ways to begin the transition
back to indoor cooking - and to save time -
is to use a slow cooker. Our Grass-Fed
Meatloaf Sensation recipe (below) is the
perfect way to start your transition back to
indoor cooking.
In the Midwest, fall brings football games,
beautiful shades of red, orange, and yellow
leaves emerging on trees, hayrides and corn
mazes. Fall is also associated with harvest
time, and thus is a good time for consumers
to make a connection with the farmers who
produce their food. There is an increasing
gap in knowledge when it comes to knowing
where food comes from (hint: it did not
originate at the grocery store), especially
among our youth. To raise strong, healthy
children - and to maintain a strong, healthy,
and free country - it is important to
understand agriculture and support local
farmers. We encourage you to help youngsters
explore the world of food production.
Choose a beautiful weekend day to take your
family to a local orchard, pumpkin patch, or
corn maze. Meet the families who make putting
food on your table their priority. Put the
Grass-Fed Meatloaf Sensation in the Crockpot
before you leave and when you return home
you'll have a delicious meal to complete your
day of agricultural education.
In addition to getting acquainted with the
farmers who produce your food, it is also
interesting to know more about the food
you're eating. Two questions get often are:
"Why is it called a New York strip steak?"
and "What is the difference between a New
York strip steak and a Kansas City
strip steak?"
Those are great questions! Here is what we
know: the strip steak is a boneless cut from
the rib end of the short loin. Steaks from
this area are quite tender and are perfect
for grilling or broiling; they do not need
added moisture during cooking. Strip steaks
can also be called: top loin steak; New York
steak; New York sirloin steak; Kansas City
steak; strip loin steak; hotel steak; hotel
cut strip steak; ambassador steak; club
steak; club sirloin steak; club steak; or
shell steak.
Research on how the name "New York" strip
steak originated is less clear. There are
stories stating it is named as such because
it resembles the shape of the State of New
York; a more likely answer is that a butcher
in New York became well-known for producing
the cut of steak. As for the difference
between a Kansas City strip and a
New York
strip - again, it's not clear. The most
logical explanation is that it is simply a
regional naming difference. No matter what
you call it, the strip
steak is one of the
most delectable steaks available.
Warmest regards,
John, Lee Ann, Megan, McKenzie and Tressa on
behalf
of the
farm families of U.S. Wellness Meats
Toll Free: 877-383-0051
Email:
eathealthy@grasslandbeef.com
URL: www.uswellnessmeats.com
| DR. ERIC SERRANO M.D.; QUESTION and ANSWER COLUMN |
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|
This is a friendly reminder to email health
and wellness
questions to the email address below for
Dr.
Eric
Serrano M.D. question and answer
series.
Answers now appear below and in the bi-weekly
U.S. Wellness Newsletter. Your name will not
be displayed.
Dr. Serrano has been so
kind to offer his expertise to answer
literally any question related to health and
wellness involving grass-fed meats. Dr.
Serrano has a wealth of knowledge from both
his farm background and 14 years of clinical
experience. This includes working with a
number of world class athletes and a large
local family practice in Ohio.
Please
email using the address below and place Dr.
Serrano's name in the subject line. Answers
will appear in future U.S. Wellness
Newsletters or below in News Alerts.
Dr.
Serrano is an M.D. with advance degrees
in nutrition, kinesiology and wellness.
Dr. Eric Serrano M.D.
475 North Hill Road
Pickerington - OH - 43147-1157
EMAIL QUESTIONS TO: eathealthy@grasslandbeef.com
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Dr. Serrano:
There is much confusion written even among
ND's and holistic medicine regarding the
control and cure for hypothyroidism. I'd
appreciate your take on how I can accomplish
this and increase my metabolism too.
I stopped taking my Synthroid around 4 months
ago. Since then, I've been on just 65 mg of
Armour Thyroid per day. When I received the
results of my latest tests, my TSH is still
high (a little) and my TH4 is low. My ND is
now suggesting I take two of the 65 mg Armour
Thyroids and give it a couple months test so
see if that's helping.
I've also been told by another ND that I
might want to augment it with other
supplements... like raw pituitary.
Suggestions? My goal is to get this under
control and cured with whole foods and
supplements. I believe this may be part of
my major goal toward resetting my
metabolism.... mainly for weight loss, energy
and good health management. I only eat whole
foods and organic meats at this time... very
little grains or milk products or wheat/gluten.
Thanks for your advice!
Charleen
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Dear Charleen,
You are on the right path, but you didn't
tell me how long did you wait to start taking
your Armour thyroid after stopping your
Synthroid and also you don't tell me how you
are eating. I am going to give you my scoop
in this thyroid issue, because as physicians
we do not do a good job treating hypothyroid,
because we only base it on a blood test
instead of the patient symptoms and well
being. In addition, I don't know what you
meant by a little high and you don't give me
your numbers, so I can't be certain on how to
treat your case. Also, was that your first
test, and how long after starting Armour did
you get your blood test?
When you are in a doctors office you check
TSH, T3, T4, and sometime thyroid antibodies
to check if your body is attacking its own
thyroid. These labs are just guidelines for
me, not the end of the treatment, because you
might have semi-good numbers and you still
feel awful, then as a good physician I would
order free T4, and free T3 instead of the
total and ask you about your diet. Here are
some guidelines for you based on what you
told me, and remember these are only
guidelines and you must follow your
physician's advice.
- Make sure you are consuming good fats.
- If using salt, use sea salt.
- Stay away from wheat, milk, eggs, and
peanuts. Sorry, but food allergies exacerbate
thyroid.
- Fix your gut or intestines with
probiotics and enzymes. Remember, it is not
what you eat but what you absorb.
- Armour thyroid is dependent on your gut,
so if you have problems the absorption is
compromised.Armour thyroid is dependent on
your gut, so if you have problems the
absorption is compromised.Armour thyroid is
dependent on your gut, so if you have problems
the absorption is compromised.
- You are on the right pathway with your
eating considerations, but make sure you do
the above.
- If your iodine levels are low, correct
them; also check your vitamin D.
- Yes, you can use glandulars to correct a
thyroid, and I have used them - but if the
patient is very symptomatic, I will use
Armour thyroid also. Please note Armour works
70% of the time with 30% requiring other
forms of thyroid like Cytomel and Synthroid.
- The best companies for the glandulars are
standard process and thorne.
- If you have other problems, check with
your doctor.
Thank you,
Dr. Eric Serrano
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| FEATURED RECIPE |
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Grass-Fed Meatloaf Sensation
INGREDIENTS:
2 1/2 lbs. 75%
ground beef
1 cup salsa
1 (1.25-oz.) pkg. taco seasoning
2 brown eggs, slightly beaten
1 cup dry bread crumbs
3 cups shredded cheese (such as Cheddar
and
Monterey
Jack)
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 to 6 oz. beef
bone broth
DIRECTIONS:
1. Combine all ingredients (through salt and
pepper) and mix well. Shape into a loaf and
place in a lightly greased slow cooker
(oval-shaped slow cookers are ideal for this
recipe). Top with beef
bone broth.
2. Cover and cook on high for 1 hour, then on
low for 3 hours.
Adapted from Fix-It and Forget-It
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| LATE SUMMER GRAZING NEAR MONTICELLO, MO. - SEPTEMBER 2008 |
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| ABOUT U.S. WELLNESS MEATS |
|
|
U.S. Wellness Meats was founded on September
1st,
2000. Pasture management and meat science
research originated in 1997. The company
office is
domiciled in Monticello, Missouri in Lewis
County
which joins the Mississippi River 140 miles
North of
St. Louis. The company has branched from beef products
into lamb, certified humane
pork, free range
poultry, salted
and unsalted , grass-fed raw
cheese, raw
honey, gourmet rabbit ,
artisan
soaps, wholesale packs,
nutraceuticals ,
seafood,
grass-fed
goat , pre-cooked
entrees and on sale products.
|
| ENERGY FOR ATHLETES |
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Grass-fed beef
pemmican bars are a great way to
start the day or make
a super lunch packed with protein and
calories used by our native American ancestors
for centuries. Only online source in the USA.
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